Creamy
Ranch Dressing
Recipe

The original Ranch Dressing Recipe was created in the late 1950's by a former plumber named Steve Hanson to satisfy diners at his Hidden Valley guest ranch in California. It gives a delightful lift to almost any salad and can be varied by adding some blue cheese or any of your favorite dried or fresh herbs. A little splash of Worcestershire Sauce or Hot Sauce will also give it a little ump!

Once prepared, it will keep refrigerated for up to five days.

Gourmet food........the EASY way!

Ranch Dressing

2 cloves garlic, peeled
½ teaspoon salt
¾ cup/170ml buttermilk
½ cup/110ml mayonnaise
140g/5oz sour cream
2 tablespoons lime juice
2 tablespoons finely grated Parmesan cheese
1 tablespoon chopped fresh parsley
½ teaspoon dried oregano
freshly milled black pepper

METHOD

• Place the garlic and salt in a mortar and crush until you have a smooth paste.
  

• Transfer the garlic paste into a large screw top jar and add the remaining ingredients. Shake vigorously until everything is completely blended.
  

• Check the seasoning and adjust to taste.

Not only is this dressing great on salads, but it also makes a wonderful dip to serve with crudités - a traditional French appetizer of small sections of raw vegetables such as carrot sticks, whole radishes, sliced peppers, asparagus tips or celery sticks. It's also great served with tortilla or potato chips.

To go from my Ranch Dressing Recipe to
MY RECIPE FOR BALSAMIC VINAIGRETTE
CLICK HERE